Black Sesame Gnocchi
with Roasted Brussels Sprouts & Ginger Pumpkin Butter
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- 10 oz Brussels sprouts
- 3 garlic cloves
- 1 shallot
- 1 oz fresh ginger
- 1 lime
- 2 scallions
- 3 tbsp vegan butter
- 2 tbsp pumpkin powder
- 2 tbsp white miso paste
- 10 oz fresh gnocchi
- 1 tsp black sesame seeds
- 2 tbsp (4 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F and position rack at the top of the oven. Bring a large pot of salted water to a boil. Trim and quarter the Brussels sprouts. Thinly slice the garlic. Dice the shallot(s). Mince the ginger. Zest and halve the lime(s), juice one half (1 lime) and cut the other half (1 lime) into wedges. Trim scallions and slice into 2 inch pieces.
Add quartered Brussels sprouts, sliced scallion, 2 tsp (4 tsp) vegetable oil, salt, and pepper to a baking sheet, and toss. Roast vegetables until golden brown and slightly crispy, 15 to 18 minutes. TIP: Arrange the vegetables in a single layer on the baking sheet. You may need two baking sheets for the 4 person recipe.
Heat 1 tsp (2 tsp) vegetable oil in a small saucepan over medium heat. Add sliced garlic, diced shallot, and minced ginger. Cook until softened, 3 to 5 minutes. Add lime zest, lime juice, butter, pumpkin powder, white miso paste, 1 cup (2 cups) water, and a pinch of salt and pepper. Bring to a simmer, turn off heat, and set the ginger pumpkin butter aside.
Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Drain the gnocchi, and shake to remove any excess water.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook until golden brown in places, 3 to 4 minutes. Add black sesame seeds and cook until toasted, 1 to 2 minutes. TIP: Work in batches for the 4 serving meal, and add 1 tbsp vegetable oil for the second batch.
Divide the ginger pumpkin butter between bowls. Top with black sesame gnocchi and roasted Brussels sprouts. Serve with lime wedges. Enjoy!